Saturday, 13 May 2017

Honey, Lemon and Almond Cake

This recipe is the perfect accompaniment to the early summer sunshine that's becoming ever more frequent (and more welcome) as the weeks drift by. Honey and lemon is a tried and tested classic, but I've thrown in some almonds and coconut oil alongside to add another delicious dimension. What really makes this one special though is the sweet syrup, as you'll be DRENCHING the surface with it!Prep time: 20 MinsBaking time: 60 Mins150g Golden Caster Sugar50g Runny Honey3 Large EggsThe zest of 2 Lemons200g Greek Style Yoghurt100g Coconut Oil (Melted)200g Ground Almonds150g Plain Flour1tsp Baking Powder

For the Syrup125g Runny HoneyThe juice of 2 Lemons

Cake time! Preheat the oven to 180C/350F/Gas 4 and line a deep 20cm baking tin with baking paper. In a large mixing bowl whisk together the caster sugar, honey, eggs and lemon zest. I usually do this by hand for a solid 60 seconds. Add the yoghurt and coconut oil, then fold through. Follow this by adding the ground almonds and sifting in the plain flour along with the baking powder. Continue folding through until you a left with a lovely consistent cake batter. Spoon into your prepared tin, even to the edges and bake in the centre of the oven for around 60 mins, until a metal skewer comes out clean when inserted into the middle of the cake.

When you are happy the cake is baked remove it from the oven and leave in the tin, on a wire rack. For the syrup add the honey to a saucepan and place on a medium heat. Once small bubbles start to appear on the surface of the honey add the lemon juice and turn up the heat. Let it bubble away whilst stirring for about 60 seconds until syrupy, then remove from the heat.

Poke holes all over the top of your cake and spoon over about half of the syrup. Leave for about 5 minutes to soak in, then repeat for the rest of the syrup. Leave the cake to cool entirely, before carefully removing from the tin. It's now ready for slicing and nomming!

1 comment:

I think I must have been a Luddite in a former life as I find myself avoiding the coconut oil trend. To the extent that I have given any recipes containing coconut oil a very wide berth. I didn't know you had to melt it, thought it came in a bottle......However, this sounds delicious and I think I just have to give in and get on board with it. As indeed most Luddites did. It goes along with saving all the problems with my various devices until my teenage niece comes to stay. Hey ho, it's my age......The cake sounds lovely so off to the supermarket I go.....